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Andrzej Wnorowski, Ph.D.

Affiliations: 
2004 McGill University, Montreal, QC, Canada 
Area:
Agricultural Chemistry, Analytical Chemistry, Food Science and Technology Agriculture
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"Andrzej Wnorowski"
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Varoujan A. Yaylayan grad student 2004 McGill
 (Applications of Py-GC-MS to the study of Maillard reaction: Mechanistic and food quality aspects.)

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Yaylayan VA, Locas CP, Wnorowski A, et al. (2005) Mechanistic pathways of formation of acrylamide from different amino acids. Advances in Experimental Medicine and Biology. 561: 191-203
Yaylayan VA, Haffenden L, Chu FL, et al. (2005) Oxidative pyrolysis and postpyrolytic derivatization techniques for the total analysis of maillard model systems: investigation of control parameters of maillard reaction pathways. Annals of the New York Academy of Sciences. 1043: 41-54
Yaylayan VA, Locas CP, Wnorowski A, et al. (2004) The role of creatine in the generation of N-methylacrylamide: a new toxicant in cooked meat. Journal of Agricultural and Food Chemistry. 52: 5559-65
Wnorowski A, Yaylayan VA. (2003) Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products. Journal of Agricultural and Food Chemistry. 51: 6537-43
Yaylayan VA, Wnorowski A, Perez Locas C. (2003) Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry. 51: 1753-7
Wnorowski A, Yaylayan V. (2002) Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers Journal of Food Science. 67: 2149-2152
Yaylayan VA, Wnorowski A. (2002) The role of β-hydroxyamino acids in the Maillard reaction—transamination route to Amadori products International Congress Series. 1245: 195-200
Wnorowski A, Yaylayan VA. (2000) Influence of pyrolytic and aqueous-phase reactions on the mechanism of formation of Maillard products. Journal of Agricultural and Food Chemistry. 48: 3549-54
Yaylayan VA, Keyhani A, Wnorowski A. (2000) Formation of sugar-specific reactive intermediates from (13)C-labeled L-serines. Journal of Agricultural and Food Chemistry. 48: 636-41
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